Sprouts and water chestnut salad

Yield: 4 Servings

Measure Ingredient
4 cups Fresh bean sprouts
8½ ounce Waterchestnuts -- drained
And sliced
½ cup Celery -- thinly sliced
½ cup Green onions -- slivered
2 tablespoons Chopped cilantro or parsley
Red leaf lettuce
¼ cup Chopped dry-roasted cashews
Curried Yogurt Dress
⅓ cup Mayonnaise
¼ cup Plain yogurt
1 small Garlic clove -- minced or
Pressed
1 teaspoon Soy sauce
½ teaspoon Curry powder
¼ teaspoon Salt
1 dash Cayenne pepper

1. In a medium bowl combine bean sprouts, water chestnuts, celery, onion, and cilantro.

2. Mix lightly with Curried Yogurt Dressing.

3. Serve in a lettuce-lined bowl or on lettuce leaves on individual plates.

Sprinkle with cashews.

Curried Yogurt Dressing: Smoothly mix mayonnaise, yogurt, garlic, soy sauce, curry powder, salt, and cayenne. Makes about ⅔ cup.

Recipe By : the California Culinary Academy File

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